Blend or mash the strawberries so there are still some chunk bits left. Combine with the rest of the ingredients and stir well. Put in a covered jar and refrigerate for at least 1 hour before spreading on anything and everything!

Kale will always be one of my favorite ingredients to add to just about any dish I make. Whether that be mixed in with a falafel mixture or lightly blanched for a salad. Lately, I’ve been obsessed with eating extremely finely-chopped kale when I make it with grains to make the consistency equal. I like to place the whole raw bunch into the food processor for a few pulses before I combine it with quinoa, couscous or brown rice.

This recipe is a Garlic Ginger Roasted Tofu with a Black Quinoa Kale Salad. All you need is: Fresh garlic, fresh ginger, low-sodium soy sauce, rosemary, extra firm tofu (cut into cubes), black quinoa, kale, and lemon. In a food processor, blend the garlic, ginger, soy sauce & rosemary until the chunky parts are extremely small. In a ziploc, add the cubed tofu and the marinade. Let it sit in the fridge for 30 minutes, or overnight if you have time! Cook the quinoa according to your package instructions.Place the kale in the food processor until finely chopped, then add it to the quinoa. Squeeze lemon juice and add pepper to the quinoa salad. When you are ready to cook the tofu, place the marinated cubes onto a baking tray and bake at 375 degrees for 12 minutes, then flip the tofu and cook for another 10 minutes. Enjoy!

I really can’t stress it enough how important it is to drink fresh vegetable juices. Our bodies are constantly working hard to digest the complex foods in put in it. Having a juice often will help your body absorb the necessary nutrients without having to breakdown the fiber. This one is cucumber, kale, ginger and pineapple.

Every time I drink a juice, I can feel the nutrients enter my system and begin to heal my body. My happiness and energy levels sore through the roof. Its not just a mental thing!

Another snow day today. It has been the third day of canceled classes in the past month due to weather! Some may complain, but I think it complements my senioritis perfectly! My friends and I decided to blend together all of the almonds we had to add to our butter collection: peanut butter, cookie butter, and sunflower butter…..um, yum.

Ingredients:

Roasted Almonds, Cinnamon Almonds, & Agave Nectar.

That’s it! Just process all ingredients until the mixture is smooth and creamy. If you’re anything like me, you put nut butter on everything. Literally, everything! Pretzels, bread, bananas, apples, oatmeal, or even on granola bars!